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HUM-FS-3.4

HUM-FS-3.4 New Food Product Development Vocabulary

TermDefinition
Food science The study of the physical, chemical, and biological properties of food.
Food product development The process of creating and improving a food product for consumers.
New product A food that has been newly created or significantly improved.
Food scientist A professional who studies food and helps develop safe, nutritious, and appealing products.
Research and development (R&D) Scientific work conducted to create or improve food products.
Scientific method An organized process used to ask questions, conduct experiments, analyze results, and draw conclusions.
Observation Information gathered using the senses or scientific instruments.
Research question A specific, testable question that guides an investigation.
Background research Gathering information about a topic before conducting an experiment.
Hypothesis A testable prediction about what will happen during an experiment.
Experiment A controlled procedure used to test a hypothesis.
Independent variable The factor intentionally changed during an experiment.
Dependent variable The factor measured or observed in response to the change.
Controlled variables Conditions kept the same throughout an experiment.
Control sample A standard sample used as a basis for comparison.
Procedure The step-by-step instructions followed during an experiment.
Data Information collected during an experiment.
Qualitative data Descriptive information recorded using words.
Quantitative data Information recorded using numbers or measurements.
Data analysis Organizing and examining results to identify patterns.
Conclusion A statement explaining whether the results support the hypothesis.
Replication Repeating an experiment to determine whether the results are consistent.
Prototype An early version of a food product created for testing.
Formulation The specific ingredients and amounts used to make a food product.
Ingredient functionality The role an ingredient performs in a food, such as thickening, sweetening, or preserving.
Sensory evaluation The scientific assessment of a food’s appearance, aroma, taste, texture, and acceptability.
Consumer testing Gathering feedback from potential customers about a food product.
Target market The group of consumers most likely to purchase a product.
Product optimization Improving a product’s formula, quality, safety, cost, or consumer appeal.
Shelf life The length of time a food remains safe and acceptable under specified storage conditions.
Food safety Practices used to prevent contamination and foodborne illness.
Quality control Procedures used to ensure products consistently meet established standards.
Food processing Using physical or chemical methods to transform ingredients into food products.
Food preservation Methods used to slow spoilage and extend shelf life.
Packaging Materials used to protect, contain, store, and market a food product.
Nutrition labeling Information describing a product’s nutrients, ingredients, and serving size.
Scale-up Increasing production from a small test batch to commercial quantities.
Commercialization Introducing a completed food product to the marketplace.
 



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